Smoked Salmon Tagliatelle Recipe with Creme Fraiche and Dill
I read somewhere that this dish is so easy to make that non-chef Italian men cook it to impress their WaGs on Valentine’s Day.
I make this about once a month. It takes only as long as it takes to cook pasta, i.e. minutes, a real “busy day” dish.
Ingredients for 2 or as a Starter for 4:
- 120g pack of Smoked Salmon Trimmings or 160g Hot Smoked Salmon Fillets
- 200g tub of Creme Fraiche
- Half teaspoon of Dried Dill, or a small bunch of chopped fresh dill
- Squeeze of fresh Lemon
- Handful of Fresh or Frozen Petits Pois, optional
- Seasoning to taste
- 10 Tagliatelle “Nests” is enough for us for 2 people, linguine works well too.
Make up pasta according to the pack. Fresh pasta is even quicker, taking only about 3 minutes to cook and does taste better. When the pasta is very nearly ready, tear up 120g pack of smoked salmon into strips, or use smoked salmon trimmings if your supermarket stocks this, it’s much cheaper and just as tasty.
Warm through the peas in a pot if using.
In a separate large, heavy based pan, warm through the contents of a tub of crème fraiche. Add a squeeze of lemon juice along with the dill. If the sauce seems too thick for the amount of pasta, add a splash of milk or cream. Add the salmon to the crème fraiche sauce, warm through for a minute or so until the salmon starts to change colour to light pink, and then toss the drained, cooked pasta through the sauce along with the peas. Serve with a green salad. I season this at the table, smoked salmon can be a salty enough ingredient, so salting the sauce beforehand can ruin the dish.
I have seen other versions where a clove of garlic and some shallots are gently fried before adding the crème fraiche, and also grated parmesan added in, but have not tried this myself as it takes extra time and this is delicious as it is, so why fiddle with it?